Greek Cobb Salad
This Greek cobb salad consists of a rainbow of vegetables, crunchy romaine lettuce, and perfectly seasoned chicken that’s topped with a very simple Greek vinaigrette! Simple, healthy, and delicious.
We have been trying to eat a lot more Meditteranean meals so I was very excited when I saw a recipe for a Greek cobb salad on Foodie Crush. The salad was loaded with tasty ingredients like kalamata olives, tomatoes, artichoke hearts, roasted red pepper, feta cheese, and tender chicken but my favorite ingredient was the marinated chickpeas–YUM! The salad took some time to throw together but it was worth the extra effort and it paired really nicely with the Greek vinaigrette I served it with. My husband and daughter had seconds and we all thought it was a very tasty meal.
How to Make a Greek Cobb Salad
Make the Greek vinaigrette, if using–click the link for the recipe. Set aside to allow flavors to mingle for at least 30 minutes.
Prepare the marinated chickpeas by combining the olive oil, red wine vinegar, garlic, parsley, oregano, dill, thyme, and mustard together in a bowl then season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Add the drained garbanzo beans to the mixture and toss to coat. Set aside, stirring occasionally, to allow flavors to mingle for at least 30 minutes. Side Note: You won’t need all of the marinated chickpeas for this salad. Store remaining in an airtight container in the refrigerator.
Prepare the chicken by cutting the chicken breast in half crosswise then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken. Season both sides of the chicken pieces with the Greek seasoning blend.
Heat a grill pan over medium-high heat. Coat well with olive oil cooking spray. Grill the chicken pieces for 4-5 minutes then flip over and continue to grill for another 4-5 minutes, or until cooked through. Set aside on a cutting board to rest for 10 minutes before slicing into bite-sized pieces.
Prepare the hard-boiled eggs–click the link for instructions.
Prepare the salad by lining a large serving plate or bowl with chopped romaine lettuce. Layer the top of the lettuce with the grilled chicken, some marinated chickpeas, hard-boiled eggs, tomatoes, avocado, cucumber, artichoke hearts, roasted red pepper, kalamata olives, red onion slices, and feta cheese.
Drizzle the well-whisked vinaigrette on top, to taste then toss to coat and serve. Enjoy!
Equipment
Ingredients
Marinated Chickpeas:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves of garlic, minced
- 2 tsp fresh parsley, chopped
- ½ tsp dried oregano
- ½ tsp dried dill
- ¼ tsp dried thyme
- ¼ tsp dried mustard
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 (15 oz) can of garbanzo beans (chickpeas), drained & rinsed **Try to remove as many chickpea skins as possible.
Chicken:
- 1 boneless skinless chicken breast, cut into 3 equal pieces
- Greek seasoning blend, to taste **Click on the link for the recipe
Other Ingredients:
- 2 eggs, hard-boiled **Click the link up above for the instructions
- 8 oz Romaine Lettuce, chopped
- A handful of grape tomatoes, halved
- ½ ripe avocado, peeled & diced
- ½ English cucumber, diced
- ½ cup marinated artichoke hearts
- ¼ cup roasted red pepper slices
- ¼ cup kalamata olives, halved
- ¼ red onion, sliced thinly **Soak slices in ice water for a few minutes if the flavor is too strong
- ¼ cup feta cheese, crumbles
- Greek Vinaigrette **Click the link up above for the recipe
Instructions
- Make the Greek vinaigrette,--click the link for the recipe. Set aside to allow flavors to mingle for at least 30 minutes.
- Prepare the marinated chickpeas by combining the olive oil, red wine vinegar, garlic, parsley, oregano, dill, thyme, mustard, and crushed red pepper flakes together in a bowl then season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Add the drained garbanzo beans to the mixture and toss to coat. Set aside, stirring occasionally, to allow flavors to mingle for at least 30 minutes. Side Note: You won't need all of the marinated chickpeas for this salad. Store remaining in an airtight container in the refrigerator.
- Prepare the chicken by cutting the chicken breast in half crosswise then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken. Season both sides of the chicken pieces with the Greek seasoning blend.
- Heat a grill pan over medium-high heat. Coat well with olive oil cooking spray. Grill the chicken pieces for 4-5 minutes then flip over and continue to grill for another 4-5 minutes, or until cooked through. Set aside on a cutting board to rest for 10 minutes before slicing into bite-sized pieces.
- Prepare the hard-boiled eggs--click the link for instructions.
- Prepare the salad by lining a large serving plate or bowl with chopped romaine lettuce. Layer the top of the lettuce with the grilled chicken, marinated chickpeas, hard-boiled eggs, tomatoes, avocado, cucumber, artichoke hearts, roasted red pepper, kalamata olives, red onion slices, and feta cheese.
- Drizzle the well-whisked vinaigrette on top, to taste then toss to coat and serve. Enjoy!
The salad looks fantastic! The combination of avocado, chickpea and chicken is for sure a winner for me.
Love the change over to Greek.
This sounds perfect to me and salad meals are just around the corner as the weather warms up. I hope all is well Diane
I could eat a salad every day and your Greek Cobb looks like one I would really enjoy.
Summer salads are oh so good! This one is a keeper. Healthy, fresh and delicious.
One of my favorite salads, and you made it look really beautiful!
I made this and it was excellent. I will definitely put it in my go-to recipe file for Greek dinners.
Judy,
I’m so glad you enjoyed this salad. It’s one of my favorites! Thanks for taking the time to let me know.
-Pam